4. With a large spoon or strainer, lower chickpeas into oil. They will bubble vigorously, so be careful (wearing long sleeves will help protect your arms from spatters). Cook until bubbling calms down and chickpeas are hot and crispy (test one for doneness), about 3 minutes. With a slotted spoon or strainer, transfer chickpeas to several layers of paper towels and drain 1 minute.